Grilled Food Oh, you think you're soooo smart choosing blackened and grilled over crispy and fried? Guess what? Those char marks on your grilled chicken have been linked to heterocyclic amines (HCAs), a known carcinogen that forms when meat is cooked at high temperatures. Instead of ditching the summer BBQs, minimize your HCA intake by removing the skin on grilled chicken or cooking ribs, chicken, or beef low and slow (low-temperature, slow-cooking), the way real barbecue is made.
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